Turkey is simple when you plan the thawing and use a food thermometer.
Thawing
- Refrigerator thawing is safest: allow about 24 hours for every 4 to 5 pounds
- Cold water thawing: about 30 minutes per pound, changing the water every 30 minutes, then cook right away
- Never thaw on the counter
Cooking
- Roast at 325°F or higher
- Cook until a food thermometer reads 165°F in the thickest part of the breast, the innermost thigh and the wing
- If stuffed, the center of the stuffing must also reach 165°F
- Let it rest about 20 minutes before carving
Based on USDA guidance. See USDA.gov or call the USDA Meat and Poultry Hotline with questions. Kindred Home Life isn't paid by any store or brand.